I often get carried away at the farmer’s market. Do you do this too? I buy bags and bags of stone fruit and berries thinking somehow the family will eat it all. And don’t get me started when the market is about to close and the farmers slash everything 50% off, just hoping you will offload the amount of fruit they have to load back onto their trucks!
Rather than letting overripe or blemished fruits go to waste, why not turn them into delectable fruit condiments? Compotes, jams, and chutneys are excellent ways to repurpose these fruits, extending their flavor and enjoying them long after the season ends. Let’s delve into the differences between these three fruit condiments and explore some serving suggestions to make the most of your homemade creations.
SCRUMPTIOUS COMPOTES
Compotes are a simple, elegant preparation where fruit is cooked in a liquid (usually water or juice) with sugar and sometimes spices. The result is a chunky, slightly syrupy mixture where the fruit pieces retain their shape. Compotes can be served warm or cold and are incredibly versatile.
Try spooning warm compote over yogurt or oatmeal for a fruity kick to your morning routine. You can also upgrade your dessert by drizzling compote over vanilla ice cream or pound cake to add a fresh and fruity touch. Compotes also make a great topping for soft cheeses like brie or goat cheese for a sophisticated appetizer.
WE BE JAMMIN…
I am sure for many of you, jams are your jam! Jam is a spread made by cooking fruit with sugar and often pectin (a natural thickening agent) until it reaches a gel-like consistency. It’s smooth, thick, and easily spreadable. The most common use, of course, is spreading jam on toast or a bagel for a delicious breakfast or snack. But they also make a great filling for a semi-homemade pastry. Put a spoonful of jam into puff pastry or crescent dough, fold over and pinch the ends. Then bake in the oven for a much better alternative to those cardboard pastries in supermarkets.
Once the holidays roll around, a spoon of jam on buttery thumbprint cookies dusted with powdered sugar will add a festive touch to your dessert table. Jams are great for savory uses too, as part of a glaze for your ham or turkey. All you have to do is mix the jam (like apricot) with some dijon or vinegar and you are good to go.
CHARMING CHUTNEYS
Now, for you spicy readers, chutneys are probably more your style. Chutney is a savory condiment that combines fruit with spices, vinegar, and sugar. It’s a bit more complex than jam or compote, offering a balance of sweet, sour, and spicy flavors. The texture can range from chunky to smooth, depending on the recipe and cooking method.
Pair chutneys with sharp cheeses, such as cheddar or blue cheese, for a flavorful contrast. Serve chutney alongside grilled or roasted meats, especially lamb or chicken, to complement the savory flavors. Use chutney as a zesty spread in sandwiches or wraps to add an extra layer of flavor.
When it comes to cooking up these preserves, there really is no need for exact recipes. Just adjust the sweetness and spices based on your preferences and the ripeness of the fruit. Store jams and chutneys in sterilized jars to last for months. Compotes should be refrigerated and consumed within a couple of weeks.
You can sterilize the jars by putting them on the hottest setting in your dishwasher, or even microwaving the jars for 45 seconds. To see my latest video on fruit condiments with the lovely Chef Teena from www.CurrySutra.com, click on the video below!
PLUM COMPOTE– Courtesy of Chef Teena http://www.currysutra.com
INGREDIENTS
- 8-10 ripe fresh red plums; rinsed, cut into chunks, pits removed
- 1/4 cup sugar (adjust as needed)
- 1 tsp vanilla extract (optional)
- 1/2 orange, juice (optional)
- 1 tsp rose water (optional)
- 1 star anise (optional)
- pinch of salt
- 2 green cardamom pods, cracked (optional)
METHOD
- Prep plums, coarsely cut into chunks, pits removed, leaving skin intact. In a medium sized saucepan, add plums along with their juice. Add sugar, vanilla, orange or lemon juice, rosewater, star anise, salt, and cardamom. Stir well. Bring to a boil, stirring often. Cook on medium high for 30-45 minutes, stirring every few minutes. Reduce heat, cover and simmer for another 10-15 minutes, stirring often. Allow to cool, then transfer to jars/containers, and refrigerate until ready to serve.
